Para versão Portuguesa clique aqui: "Cheesecake de Banana e Caramelo"
In
Canada and the USA, cheesecake is by tradition oven-baked and then covered with
fresh fruit or jelly. Then there is the non-baked cheesecake that needs only to
be refrigerated. This recipe takes some time to make because of the time needed to
rest in the refrigerator, but don’t give up yet and try it, it’s worth the
while. If it’s too much for one day, or if you don’t have much time, you can
make the base and caramel one day and the cheesecake on the other.
For
the base:
180g
digestive biscuits
75g melted
butter
Caramel:
1 can/395g sweetened condensed milk
125g
butter
125g/
¾ cup brown sugar
Cheesecake:
400g
cream cheese
4 bananas (3 mashed + 1 sliced for decorating)
200ml
heavy cream
3
tbsp sugar
Freshly
squeezed lemon juice
Prepare
the base:
Crush
the biscuits until they resemble sand. You can use a food processor or you can
place the biscuits in a plastic bag and bash them with the rolling pin. Place
the crushed biscuits in a bowl, add the melted butter and mix well. Grease a springform pan and line with parchment paper. Place the biscuit mixture into the pan and spread evenly.
Refrigerate for 30 minutes.
Prepare
the caramel:
Melt
the butter in a pan and add the sugar. Mix until sugar is dissolved. When
mixture begins to bubble add the condensed milk. As soon as it starts to boil
lower heat and keep stirring for about 5 minutes until a thick caramel is achieved.
Turn off the heat and allow to cool for 10 minutes (not more or the caramel
will harden and be difficult to spread). Pour the cooled caramel over
the chilled base and spread evenly. Refrigerate for 1 ½ hours.
Prepare
the cheesecake:
In a large bowl beat together the cream cheese and 1
tbsp of lemon juice until creamy. Add
the mashed banana and mix again until a smooth mixture is obtained. In a
separate bowl beat the heavy cream with sugar until stiff and add to the cheese
and banana mixture. Pour the mixture over the cheesecake base, spread evenly
and place in the fridge for 3-4 hours to set. Remove the cheesecake from the pan and transfer to a serving plate. Slice a
banana into the remaining lemon juice and decorate the top of the cheesecake.
